Candy corn is a nostalgic classic that instantly brings the feeling of fall and Halloween to life. While store-bought versions are everywhere, making homemade candy corn allows for a fresher flavor, richer texture, and a fun culinary challenge. Crafted with simple pantry ingredients and natural colors, this recipe delivers the iconic tri-color look with a buttery vanilla taste that elevates the traditional treat.
Ingredients List
- 1 cup powdered sugar
- ¾ cup powdered milk (nonfat dry milk or soy milk powder)
- ¼ teaspoon salt
- ½ cup granulated sugar
- ⅓ cup light corn syrup
- 2 tablespoons unsalted butter
- ½ teaspoon vanilla extract
- Food coloring: yellow and orange (gel-based preferred)
Step-by-Step Instructions
Step 1: Prep the dry mix
In a medium bowl, whisk together powdered sugar, powdered milk, and salt. Set aside.
Step 2: Heat the syrup
In a small saucepan over medium heat, combine granulated sugar, corn syrup, and butter. Stir until the sugar dissolves and the mixture begins to boil. Let it boil for about 3–4 minutes without stirring, until the syrup reaches 230°F (use a candy thermometer for accuracy).
Step 3: Combine and flavor
Remove the syrup from heat and stir in the vanilla extract. Immediately pour the hot syrup into the dry ingredients. Mix until a smooth dough forms,it will be warm and pliable, but not sticky.
Step 4: Divide and color
Divide the dough into three equal parts. Leave one plain (white), color one with yellow food coloring, and the last with orange. Knead each portion on a parchment-lined surface until the color is fully incorporated.
Step 5: Shape the candy
Roll each color into thin ropes, about the same length and thickness. Press one of each color side-by-side (white on top, orange in the middle, yellow on bottom), gently pressing them together. Using a sharp knife, cut the assembled strip into triangles to form the classic candy corn shape.
Step 6: Set and serve
Allow the candy to sit uncovered at room temperature for at least 2–4 hours to firm up. Store in an airtight container once set.
Cook Time
20 minutes (plus 2–4 hours setting time)
Servings
Makes about 80–90 small pieces
Nutritional Information (approx. per serving)
- Serving size: ~6 pieces
- Calories: 110
- Carbohydrates: 24g
- Sugar: 21g
- Fat: 2g
- Protein: 1g
- Sodium: 15mg
Storage Instructions
Store candy corn in an airtight container at room temperature for up to 2 weeks. To prevent sticking, place parchment paper between layers. Avoid refrigerating, as it can cause the candy to harden unevenly.
Suggestions
- Flavor twist: Add a few drops of maple or almond extract for a gourmet variation.
- Natural coloring: Use turmeric for yellow and carrot juice for orange if avoiding artificial dyes.
- Festive shapes: Don’t be afraid to get creative,use cookie cutters for seasonal shapes or make candy corn-inspired bites in mini molds.
Seasonal Relevance
Candy corn is a hallmark of Halloween and fall celebrations. Its tri-color design mirrors the changing leaves and festive decor of October, making it a must-have treat for autumn dessert tables, party favors, or edible gifts.
Conclusion
Crafting homemade candy corn is a rewarding experience that brings both flavor and festivity to your kitchen. With a soft texture, rich vanilla notes, and no preservatives, it offers a superior version of the store-bought classic. Perfect for parties, gifting, or just celebrating the season, this recipe proves that candy-making can be both approachable and fun.
Homemade Candy Corn Recipe with Simple Ingredients
15
servings15
minutes5
minutes110
kcalMake your own classic candy corn at home using simple pantry ingredients. This homemade version is soft, buttery, and perfectly sweet, with customizable colors and no preservatives. A nostalgic Halloween favorite, now better than ever.
Ingredients
1 cup powdered sugar
¾ cup powdered milk (nonfat or soy milk powder)
¼ teaspoon salt
½ cup granulated sugar
⅓ cup light corn syrup
2 tablespoons unsalted butter
½ teaspoon vanilla extract
Food coloring: yellow and orange (gel preferred)
Directions
- Whisk together powdered sugar, powdered milk, and salt in a bowl. Set aside.
- In a saucepan over medium heat, combine granulated sugar, corn syrup, and butter. Stir until dissolved, then boil without stirring until mixture reaches 230°F (about 3–4 minutes).
- Remove from heat and stir in vanilla. Pour into dry ingredients and mix to form a smooth, pliable dough.
- Divide dough into three parts. Leave one white, color one orange, and one yellow. Knead each color separately until uniform.
- Roll each color into ropes, place side-by-side in yellow-orange-white order, and press together. Cut into triangles to form candy corn pieces.
- Let candy set at room temperature for 2–4 hours before storing.
Recipe Video
Notes
- Use natural colorings like turmeric or carrot juice for a dye-free version.
- Dough sets quickly; work fast while it’s still warm and pliable.
- Store at room temperature in an airtight container for up to 2 weeks.
FAQs
Can I make candy corn without corn syrup?
Yes, you can use honey or brown rice syrup as alternatives, though the texture may differ slightly from the classic chewy finish.
Why is my dough too sticky or too dry?
If the dough is sticky, let it cool slightly or add a touch more powdered sugar. If it’s too dry, add a few drops of water or corn syrup while kneading.
Can I freeze homemade candy corn?
Freezing is not recommended, as it can affect texture and cause the sugar to crystallize. Stick to room-temperature storage for the best results.
